슈퍼홍미 쌀품종 탁시폴린(Taxifolin) 성분의 환경변이
Environmental Variation of Taxifolin Content in a Rice Variety ‘Superhongmi’
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초록
This study was conducted to obtain general information for rice breeding materials high in taxifolin content. Thetaxifolin was isolated from the rice variety, ‘Superhongmi’, and was identified by means of spectral methods and quantitativeanalysis using a high performance liquid chromatography (HPLC). The taxifolin content of the ‘Superhongmi’ variety was rangedbetween 32mg and 68mg per 100g seed that differs depending on cultivated regions. The taxifolin content was lower grown atmid north than those at south region. A large amount of taxifolin was found in the aleurone layer of seed as well as in thenode of spike of the ‘Superhongmi’. The weight of 1,000 grains was ranged between 23.5g and 27.8g that varied depending oncultivated regions. This variety showed heading in the 6thof September, and its fertility ratio was about 83% in sejong region. These results suggest that the taxifolin-rich rice variety, ‘Superhongmi’, is a good source of functional and stable food.
Abstract
This study was conducted to obtain general information for rice breeding materials high in taxifolin content. Thetaxifolin was isolated from the rice variety, ‘Superhongmi’, and was identified by means of spectral methods and quantitativeanalysis using a high performance liquid chromatography (HPLC). The taxifolin content of the ‘Superhongmi’ variety was rangedbetween 32mg and 68mg per 100g seed that differs depending on cultivated regions. The taxifolin content was lower grown atmid north than those at south region. A large amount of taxifolin was found in the aleurone layer of seed as well as in thenode of spike of the ‘Superhongmi’. The weight of 1,000 grains was ranged between 23.5g and 27.8g that varied depending oncultivated regions. This variety showed heading in the 6thof September, and its fertility ratio was about 83% in sejong region. These results suggest that the taxifolin-rich rice variety, ‘Superhongmi’, is a good source of functional and stable food.
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